Put all the ingredients except the oil in a blender and blend it for a minute. Then pour the oil in slowly while you continue to blend it.

Keep blending until it looks like there aren't any chunks left.

Pour it into a bottle. I either use an empty olive oil bottle or the most recently emptied wine bottle.

This was a staple in my house for years. I have left it on the counter unrefrigerated for 6 weeks or so. I never refrigerate it but I have heard that some people have gotten botulism this way. Maybe the salt is protective or maybe not. Refrigerate it for your safety.

I don't keep this around very often anymore because vegetable oil is a processed food and eating a lot of it is detrimental to your health.

One of the reasons I post this is because this sauce is easy to make, stores well and is very flavorful. I recommend it especially to make moving to a healthier diet easier and more fun.

It is high in calories and low in nutrients, contributes to elevated cholesterol and makes your blood sluggish. It's certainly not as bad as animal fat but I minimize the use of it.

That being said, olive oil is a much better choice than many other oils.